- 2 teaspoons hazelnut butter
- a pinch of cinnamon
- a pinch of chilli powder
- a pinch of whole sea salt
- 8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
- 2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped
Step 1: First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts.
Step 2: When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly.
Step 3: Transfer the chocolate in a cup and start dipping the figs, holding them by the stems.
Step 4: Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray.
Step 5: Refrigerate for 30-40 minutes and enjoy.